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Sea Bass Baked In A Bag

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
	Hmong	New, The naked c	1	Servings

INGREDIENTS

1		Whole sea bass, 2lb
		Sea salt
		Black pepper
		Fennel tops
1/2		Red onion, thinly sliced
1		Handful basil
		Bay leaves
2	oz	Butter
2/3		Lemons, juice of
		Olive oil
1		Foil

INSTRUCTIONS

Ask your fishmonger to gut and de-scale your fish. Lay out a piece  of
tin foil and fold in half. Place the seabass on top of the foil  and
score the flesh about 2" apart on both sides.  2 Rub plenty of salt and
pepper into the scores. Lay out the fennel  on the foil, place the fish
on top of the fennel and push to one side  of the oil.  3 Cover
liberally with the basil, red onion and bay leaves, making  sure you
tuck some into the belly.  4 Drizzle over plenty of olive oil, lemon
juice and knobs of butter.  Fold over the left hand half of the foil
and seal the three sides to  gently hug the fish. Bake on a tray for
about 16 minutes (eight  minutes per pound). Remove and allow to stand
for 3-4 minutes without  opening the bag.  Converted by MC_Buster.
Recipe by: The Naked Chef  Converted by MM_Buster v2.0l.

A Message from our Provider:

“All suffering can be traced back to people disobeying God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 950 Calories From Fat: 758 Total Fat: 86.1g Cholesterol: 175.4mg Sodium: 233.7mg Potassium: 561.4mg Carbohydrates: 21.3g Fiber: 3.2g Sugar: 1.5g Protein: 27.5g